HEARTY VEGETABLE SOUP*
Source of Recipe
unknown
List of Ingredients
Yield: 8 servings
- 2 medium zucchini, sliced thin
- 2 medium carrots, sliced 1/4 inch thick
- 10 mushrooms, sliced
- 2 ribs celery, sliced 1/4 inch thick
- 15 1/2-oz. can corn, drained
- 1 russet potato, peeled, cut into 1-inch chunks
- 1/2 lb. green beans cut in half diagonally
- 4 cups (1 quart) vegetable broth
- 3 cups canned crushed tomatoes, drained
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 Tbsp. chopped garlic
- 1/4 cup chopped fresh basil (or 2 tsp. dried)
- 1/4 cup chopped fresh oregano (or 2 tsp. dried)
- Salt and freshly ground black pepper, to taste
Combine zucchini, carrots, mushrooms, celery, corn, potatoes
and green beans in heavy large soup pot. Add vegetable broth,
tomatoes, parsley, cilantro, garlic, basil and oregano. Bring
mixture to boil. Reduce heat, cover and simmer until vegetables
are tender, about 20 minutes.
With slotted spoon, take 3 cups of vegetables from pot
and put in blender or food processor. Add 1/4 cup cooking
liquid. Puree until smooth. Stir puree into rest of soup.
Season to taste with salt and pepper.
Bring soup to simmer. Heat through and serve.
Nutritional Information Per Serving:
117 calories, 1 g. total fat (
26 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 720 g. sodium
Diabetic Exchanges Per Serving (1/8 of recipe):
1 Starch/Bread, 2 Vegetable, 1 Lean Meat
Recipe
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